Pickled Green Papaya

Featured in the Honolulu Star-Advertiser on July 23, 2014.



Pickled Green Papaya

  • 1 1/4 cup sugar
  • 1 1/4 cup rice wine vinegar
  • 1/4 cup mirin (Japanese cooking wine; available in the Asian section)
  • 6 Hawaiian chili peppers, thinly sliced
  • 2 1/2 pounds green papayas (about 3-4 large papayas)
  • 2 tablespoons salt


  1. In a non-reactive pot (anything that is not copper, aluminum or cast iron), combine sugar, vinegar, and mirin.
  2. On medium, heat solution until sugar is dissolved.
  3. Add chilies and let cool.
  4. Papayas should be firm and green with a hint of yellow.
  5. It is important that the flesh has some color but is still firm and crunchy.
  6. Skin papayas, cut in half and remove seeds.
  7. Slice crosswise as thinly as possible.
  8. In a large non-reactive, bowl sprinkle papaya with sea salt.
  9. Mix thoroughly and let sit about 10 minutes until papaya is limp.
  10. Rinse and drain.
  11. Mix with vinegar mixture.
  12. Pack in sterilized jars or containers and place in the refrigerator.
  13. Papaya is ready to eat when it turns translucent, about 12 hours.

Makes about 32 1-ounce servings.

Approximate Nutrient Analysis per serving:
45 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 300 mg sodium, 11 g carbohydrate, 0 g fiber, 10 g sugar, 0 g protein


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